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white chicken chili in a bowl with spoon

Slow Cooker White Chicken Chili

Chili in the slow cooker is always delicious, but there's something extra special about Slow Cooker White Chicken Chili!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 1 ½ cup bowls
Calories 396kcal


  • 1 pound boneless skinless chicken breasts
  • 2 cups chicken broth
  • 1 cup salsa verde
  • 15 oz canned navy beans drained and rinsed
  • 2 teaspoons cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 4 oz whipped cream cheese


  • Add all ingredients except for cream cheese
  • Cover and cook on low for 6-8 hours or high for 3-4
  • After cooking, remove chicken and shred
  • Temper cream cheese with a little of the hot broth in a separate bowl until smooth, then add back the chicken and cream cheese mixture to slow cooker.
  • Use a whisk to stir well.  This will require a fair amount of stirring to fully combine cream cheese.  If it still seems separated, you are not done stirring.
  • Serve topped with cheese, fresh cilantro, sour cream or as desired.


  • For a dairy free option you can use a dairy free cream cheese like Miyoko's or Kite Hill
  • Be sure to temper the cream cheese to ensure it doesn't separate
  • Leftover chili keeps well in fridge up to 3 days. This chili does not freeze well.


Calories: 396kcal | Carbohydrates: 28g | Protein: 36g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1433mg | Potassium: 1002mg | Fiber: 6g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 3mg